1bunch spring onion, green parts only very finely sliced
Begin by making the chicken stock. Place chicken bones or carcass on a roasting tray and bake in the oven at 200C/Gas 6 until browned. Transfer all ingredients into a heavy bottom pot and fill with cold water. Bring it up to heat and simmer until stock is reduced by half. Then pass through a fine mesh sieve and allow to cool. Separate fat that rises to the top and discard.
Next start by rehydrating both dried mushrooms in boiling water for 20 minutes. Once done, squeeze and drain them. Roughly chop both and set aside.
Place your chicken stock back on the heat. While it is warming, create a cornflour slurry by whisking cornflour with 150ml of water. Then slowly incorporate the cornflour into the warm stock string constantly. Over a minute or so it will start to thicken. Once done, add hydrated mushrooms, sesame oil, dried shrimp, white pepper and salt.
Crack your eggs and whisk thoroughly with the 30ml of water, this helps bring the egg together and helps with pouring.
Get your mixture into something that is easy to pour. Once ready, begin to stir the soup in a circular motion to create a vortex and in a steady stream add the egg. As you do so you will begin to see ribbons of egg appear. Be careful not have the soup on too hot as the egg can quickly overcook.
Garnish with slices of crumbled eel and fried donut slice and a sprinkling of freshly sliced spring onion.